Chard Wraps with Carrot Hummus from Ashley, Meta Street Cafe
Make the Carrot Hummus
½ teaspoon coconut oil
3 small carrots
2 medium garlic cloves
2 teaspoons ground harissa, or another chili, seasoning
1 cup chickpeas (cooked and drained)
juice of 1 small lemon (about 2 tablespoons)
juice of ½ an orange (about 2 tablespoons)
2-4 tablespoons olive oil
salt, to taste
Carrot Hummus Directions
Heat coconut oil in a medium skillet, add carrots, garlic cloves, and a pinch of salt.
Cook until the outsides begin to char, about 10 minutes.
Remove the garlic if it starts to burn.
Add the chili seasoning and let the carrots cook for just a minute longer.
Remove from pan and let cool slightly.
Peel the garlic
Chop carrots into 1-inch pieces.
Add the carrots, garlic, chickpeas, lemon juice and orange juice to a blender or food processor.
Puree, drizzling in the olive oil as you blend.
Tim the stems from the chard
Assemble with the ingredients listed below & eat like a taco.
1 cup cooked millet
½ cup chickpeas
2 grated carrots
sliced red cabbage
sprinkle of hemp seeds